Why this?
This recipe combines the sweet, tropical flavor of fresh mango with the fiery kick of habanero pepper, perfectly complementing the smoky, protein-rich grilled shrimp. Served on warm corn tortillas with crisp cabbage, it offers a balanced and vibrant dinner option that's both nutritious and bursting with fresh flavors. The dish is ideal for those seeking a high-protein, flavorful meal that supports workout recovery while delighting the palate.
Ingredients:
Preparation Steps:
- In a bowl, combine shrimp with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly and let marinate for 15 minutes.
- Meanwhile, prepare the mango habanero salsa by mixing diced mango, habanero pepper, red onion, cilantro, and lime juice in a bowl. Set aside to allow flavors to meld.
- Preheat grill or grill pan to medium-high heat.
- Grill the shrimp for 2-3 minutes per side until pink and cooked through. Remove from heat.
- Warm the corn tortillas on the grill for about 20 seconds per side until pliable and slightly charred.
- Assemble each taco by placing shredded red cabbage on the tortilla, then adding grilled shrimp and a generous spoonful of mango habanero salsa.
- If desired, drizzle a little Greek yogurt over the top for creaminess.
- Garnish with lime wedges and serve immediately.
Cooking Time: 20 minutes
Diet Types: High Protein, Gluten-Free, Dairy-Free (optional), Pescatarian
Serving Size: 2 tacos
Servings: 4
Nutritional Facts Per Serving:
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